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Sourdough Scallion Pancakes
Use your sourdough starter discard to make this flaky, chewy Chinese scallion pancake
Course
Snack
Cuisine
Chinese
Diet
Vegan
Prep Time
1
hour
hour
10
minutes
minutes
Cook Time
5
minutes
minutes
Total Time
1
hour
hour
15
minutes
minutes
Servings
2
Author
Julia
Ingredients
140
grams
all purpose flour
70
grams
sourdough discard
(100% hydration)
50
grams
warm water
1
teaspoon
salt
1
tablespoon
vegetable oil
(for filling)
2
scallions
(chopped)
2
tablespoon
vegetable oil
(for cooking)
Rice flour
(for dusting)
Instructions
Mix sourdough discard, flour, and water in a bowl until dough is easy to work with and smooth. Cover with a dish towel and let sit for 1 hour.
Flour surface and knead salt into the dough. Roll out dough into a thin rectangle (as thin as possible without the dough ripping)
Spread vegetable oil evenly across the dough, sprinkle scallions.
Roll dough from the bottom up until it resembles a thin egg roll. Pull the dough lengthwise.
Cut the dough in half. Roll each half into a spiral shape.
Flatten each piece of dough and roll with a pin until thin. Each pancake should be about 6-7 inches in diameter.
Heat a pan with oil until hot. Cook the pancakes for 2 minutes on each side or until golden brown.
Serve with sauce.